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Kaycee’s Chili Pie Recipe

Remove spice packet from box. Wash and drain beans. For instant pot: add beans and enough water to well cover the beans to an instant pot. Cook on high pressure for 45 minutes and let release slowly. For stovetop: soak beans in distilled water overnight. Drain, then add to large pot with enough water to...
Main Dish

Servings

10 - 12 servings

Prep Time

2 hours

Cook Time

30 minutes

Difficulty

Easy


Ingredients

  • 1 box WBP golden cornbread mix
  • 1 box WBP firehouse no. 10 chili mix
  • 1 lb lean ground beef
  • 1 ⅓ cups whole milk
  • 2 eggs
  • ¼ cup vegetable oil
  • 28 oz. can crushed tomatoes
  • 1 large diced onion
  • 1 diced bell pepper
  • 2 cloves minced garlic
  • optional: canned sliced jalapenos
  • optional: 2 cups shredded cheese

Featured WBP Products

Golden Cornbread Mix
5.95
Firehouse No. 10 Chili Mix
7.25

Kaycee’s Chili Pie Recipe

Remove spice packet from box. Wash and drain beans. For instant pot: add beans and enough water to well cover the beans to an instant pot. Cook on high pressure for 45 minutes and let release slowly. For stovetop: soak beans in distilled water overnight. Drain, then add to large pot with enough water to...
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Instructions

  1. Remove spice packet from box. Wash and drain beans.
    • For instant pot: add beans and enough water to well cover the beans to an instant pot. Cook on high pressure for 45 minutes and let release slowly.
    • For stovetop: soak beans in distilled water overnight. Drain, then add to large pot with enough water to well cover the beans. Bring to a boil, reduce heat, and simmer gently for about an hour uncovered.
  2. While beans are cooking, saute ground beef in a large pan, removing once browned. Add onion, bell pepper, garlic, spices into pan and saute until tender. Drain beans once fully cooked, and combine with vegetables, tomatoes, and beef. Set aside.
  3. Preheat oven to 400 degrees Fahrenheit.
  4. Mix dry cornbread mix, eggs, milk, and vegetable oil in a medium bowl until combined.
  5. Add chili to a large casserole dish. Carefully pour cornbread batter over top, avoiding mixing it into the chili. Top with optional cheese and jalapenos.
  6. Bake for about 20 to 25 minutes or until golden brown on top.

Recipe Notes

This chili pie is an favorite amongst participants and staff! It is an updated version of our classic chili pie, created by Program Engagement Manager Kaycee Jones.


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